Stuffed Crabs (New ORleans)

Total Time
Prep 20 mins
Cook 10 mins

This is a recipe my mom has made for many years. Delicious! Seasoned just right!

Ingredients Nutrition


  1. Soak buns in milk and egg mixture.
  2. Saute celery, onions (not green), garlic and bell pepper in a heavy pot in the butter until wilted.
  3. Add worcestershire sauce, crabmeat and season to taste with salt, pepper and cayenne.
  4. Cook over medium heat about 15 minutes, stirring constantly.
  5. Add green onions.
  6. Then add buns.
  7. Mix well.
  8. Stuff crab shells (artificial).
  9. Sprinkle tops with bread crumbs and bake at 375 for 10 minutes or until brown.


Most Helpful

Excellent! I added a pound of shrimp that I had cooked in pepper butter garlic powder with a sprinkle of Tonys...yum yum .....

JetfireK July 01, 2008

Thanks for posting! My DH loves stuffed crabs, but they're hard to come by where we live. I didn't have evaporated milk, so I added some dry nonfat milk powder to the cup of skim milk I used, and I also omitted the bread crumb topping, because I didn't have that either. Still yummy. I didn't have shells to stuff, so I used a cupcake pan. The muffin-shaped servings popped right out and cleanup was a breeze. They may have looked a little funny, but everyone thought they tasted great!

Buttercup 42 August 10, 2007

Outstanding! A light flavored casserole that let the flavor of the crab shine through. I made 2 changes: used only half of butter called for and substituted skim milk for evaporated milk, as I had no evaporated milk. I topped casserole with Panko bread crumbs, placed in 9x13x2-inch casserole, and baked about 25 minutes. This is a winner I'll be making again and again.

BeachGirl March 22, 2003

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